Ingredients
Units
- 1 onion, coarsely chopped
- 1 pound of mushrooms, coarsely chopped (you can also mix button mushrooms and baby portobellos)
- 1 sprig of parsley
- 2 tablespoons butter
- 4 cups of whole milk (or 2%)
- 1/2 cup ricotta cheese to serve
- lemon zest, parsley, salt and pepper to serve
- vegetable oil
Instructions
- Heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium-high heat in a large pot.
- Add the onion and brown for 5-8 minutes, stirring occasionally.
- Add 1 tablespoon butter, and once it melts, add the mushrooms. Brown for 6 minutes, stirring occasionally. Add 1/2 teaspoon salt and stir.
- Add parsley and milk. Stir. Lower the heat to the minimum, cover, and simmer for 20 minutes as soon as it starts boiling.
- Meanwhile, prepare the ricotta cheese: mix with salt, pepper, lemon zest, and finely chopped parsley. Taste and adjust seasoning.
- Remove the parsley from the soup. Use the hand mixer process until smooth. Taste and adjust seasoning with salt and pepper. If you use a blender, you need to wait until the soup has cooled and needs to be done in batches of 2 cups maximum.
- Serve hot with a tablespoon of ricotta in the center and chopped parsley if you like.
Notes
Cream of Mushroom Soup recipe created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S.Dairy, however, the views and opinions included are my own.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pureed
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 265
- Sugar: 15.7 g
- Sodium: 112.6 mg
- Fat: 17.6 g
- Saturated Fat: 11 g
- Carbohydrates: 17.9 g
- Fiber: 1.6 g
- Protein: 11.6 g